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Sunday, July 11, 2010

Banana Mousse

From the kitchen of One Perfect Bite...I'm rarely able to match the number of bananas I need to the number of people who will actually eat them while sitting at my table. Rather than run short, I inevitably over-buy and end up scrambling to use them before they're fit for nothing other than the compost bin. Fortunately, we love banana desserts, and, in addition to cakes and breads, have come to enjoy a banana mousse that is very simple to make. To my mind, the difference between a mousse and a pudding lies in the lighter and more airy texture of the mousse. A mousse is usually stiffened with egg whites or gelatin, while a pudding relies on a flour or cornstarch thickener. When working with gelatin it is easy to get carried away and use more of it than is necessary. While that won't harm the flavor of the mousse it can affect its texture. I have found that 2 teaspoons of gelatin is all that I need to set this mousse and keep it from getting rubbery. This is a great way to use bananas that have begun to blacken and develop leopard spot. The resulting mousse is nearly fail proof, and, with a bit of garnish, a dish designed for family and friends moves uptown and is fit for guests as well. If you like bananas, I think you'll like this. Here's the recipe.

Mary, I've got bananas sitting on the counter right now & poor DH was going to get cold cereal for Sunday breakfast in order to use up one of them. I think he'll be even more grateful than I am that you decided to share this recipe with us! ;-) Thanks! except now I'll probably have to cook him bacon & eggs! LOL

Another gorgeous delicious looking dish. I have lots of spoiling bananas all the time though. I try to use them to make smoothies but yogurt smoothies make my stomach uncomfortable these days. I think the ice cream below looks wonderful too. Now that is always a fun treat.

If anything, I keep a well stocked liquor cabinet boasting a large assortment of liqueur, which provides me with lots of inspiration in the kitchen. This banana mousse looks exquisite -- and preparing it won't heat up my home which is already fighting this sweltering West Texas heat. Thanks for posting!

Oh boy, do I have the same problem. They either eat a bunch in one day or they leave them to rot. I make cake or bread but this mousse makes a really nice change, and much lighter for summer. Hugs, Mary.

I am exactly like you, I always buy far more than I need, I reckon its because we love so much banana bread or banana muffins. I have baked a batch of banana cinnamon nut muffins.Next time I`ll have to try a banana mousse, awesome idea ♥

I'm always looking for new ways to use over-ripe bananas in addition to breads and muffins. This mousse is a beautiful solution, Mary! I know what I'm doing next time I have bananas in my fruit bowl. :)

we have bananas too all the time. At times I am able to save them by putting it in the freezer, but most often, it's thrown. THis Banana mousse looks so easy to make, and hopefully will put myy bananas to use!Thanks for sharing!

I was wondering if this recipe would work for a layered chocolate and banana mousse cake because I can't see the texture of the mousse from the picture above. Will the banana mousse be able to hold or is more gelatin required?

The components that I have in mind:Chocolate spongeChocolate mousseBanana mousseChocolate glaze

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